A delicious vegan soup even veggie snobs will love
My son is a very particular eater. There is very little he is happy to eat, and he does justice to his Italian name: carbs, carbs, and more carbs, please. Give him pasta and fruit and he’s happy. But there is one thing I make that he eats and asks for more. The best part? It’s healthy, delicious, and vegan to boot. And the rest of the family loves it, too. This Vegan Red Lentil Soup freezes well and is a great thing to pull out of the freezer on a busy night to save your money and your time.
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Delicious Brazilian Rice Is Good Any Time
A staple of my childhood was rice and beans. I’m sometimes asked about traditional Brazilian foods. While the national dish is feijoada, it’s not something most people eat every single day. Rice and beans, however, make an appearance at almost every lunch and dinner.
Brazilian rice is much different than the rice most Canadians experience in Chinese or Japanese dishes, and I figured today I’d teach you how to make it. But first, a quick tidbit about why I eat a lot of rice even though I grew up eating foods that aren’t necessarily Brazilian.
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Kale is the poster vegetable for healthy eating these days, and no wonder—a mere 100 grams provides nearly 200% of your daily recommended intake of Vitamin A, 100% of your daily intake of Vitamin C, 15% calcium, 8% iron, 15% Vitamin B-6, and 11% magnesium. Oh, it happens to be delicious, too, if you prepare it right. What’s not to like?
Here’s a great kale salad recipe that has become a staple in our household. Pretty much any time we want salad, this comes out. My kids even eat it!
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Everybody asks you where you get your protein if you’re a vegetarian. It’s a really silly question, since protein is in everything, and if you eat a varied enough diet, even without meat, you’ll be just fine. It’s also a silly question because what most vegetarians might be lacking, if they’re lacking anything, is iron, not protein.
I was a vegetarian for 4 years without any issue. But during my last two pregnancies, I was anemic. Since my last pregnancy, it’s been very difficult to raise my iron. To try to avoid supplements, I’m trying to raise the iron in my blood by tweaking my diet. For now, I still have to take iron tablets, but the hope is that if I’m good with planning what I eat, I’ll be able to go off them eventually.
This breakfast is one of the ways you can wake up to an iron boost (and it’s a high protein breakfast, too!)
Continue reading “High Protein, High Iron Peanut Butter Pancakes”
Pasta Primavera (Vegan)
Adapted from The Simple Little Vegan Slow Cooker by Michelle A. Rivera
This delicious dish is full of vegetables and whole wheat deliciousness. If you add cauliflower to the mix, you get an extra boost of iron (the vitamin C in the cauliflower improves absorption of the non-heme iron in the whole wheat pasta).
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Slow Cooker Spanish Rice
adapted from The Simple Little Vegan Slow Cooker by Michelle A. Rivera
This deliciously colourful dish pairs well with black beans to shut up anybody who asks, “where do vegans get their protein?”)
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Meal Planning is one of the best things you can do to stay healthy and eat nutritiously. It does take a bit of time, but you do it once, and then it will save you hours each week.
Lucky you, though, you don’t even have to come up with your own meal plans. Follow these ones instead (adapting as needed, or course)!
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Meal Planning is one of the best ways to maintain a healthy diet (and save your sanity). It also happens to save money and waste, too. What’s not to like?
In the interest of reaching the best health of my life, I’m done with eating cereal for dinner (OK, maybe I’ll still do that sometimes) and arriving at dinner time frazzled because I don’t know what I’m going to make today.
So, for the next few weeks, I’ll be creating meal plans, and I hope you join me in trying to do some meal planning of your own.
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